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Smashed Coconut Sweet Potatoes

Winter is the perfect time to enjoy a wholesome meal with the king of all root vegetables, the majestic sweet potato. When combined with the tasty deliciousness of the coconut, you’ve got a highly nutritional and grounding snack. Considering that December is typically an endless chain of heavy meals and quiet regret, now is the perfect time to get back on a healthy diet without breaking an already strained piggy bank.

Fun Fact: Do you know the difference between mashed and smashed potatoes? The letter S, which stands for “Leave the Skin On." Multiple studies have found potato skins to contain high amounts of potassium, vitamins B & C, and fiber.

This dish is often accused of tasting like Thanksgiving dinner without all of the yelling and football. Preparation is neither complicated nor time-consuming. Surprisingly simple and extremely flavorful, this recipe is fool-proof, flavor-full, and guilt-free (not to mention gluten- and dairy-free as well).

Dairy-Free Smashed Coconut Sweet Potatoes

Serves: 1 (double up as necessary)

Prep time: 25 minutes-ish

Ingredients

1 Sweet Potato

0.5 Tbsp Coconut Oil (optional)

1 Tbsp Coconut Flakes

Pumpkin Pie Spice (to taste)

Love (riiiiight?)

1. Wash and scrub that sweet potato.

In addition to enjoying the taste and appreciating the nutritional benefits (fiber & potassium FTW!) found in potato skins, I’m also pretty lazy. Who wants to peel potatoes after a long day or sweaty practice? Not this guy.

If you ask my father, he’ll give you a 17 step process on how to do this. I’m going to assume you know how to boil water and use a steamer rack. If not, google it. Steam until the center of your chunks are soft— not squishy, mind you ... just soft. Should take about 15 to 20 minutes. (Now would be a great time to sit and meditate!)

4. Mash the sweet potato.

Take those steamed chunks and throw ‘em into a bowl. Get yourself clean spoon and mix the heck out of those sweet, sweet potatoes. If timed right, you won’t work too hard because those steamed chunks will whip right into shape (I consider “smashed' a shape).

5. Whip in the oil, flakes, and spices.

This is where you get to choose your own culinary adventure. We’ve all got different tastes. The coconut oil helps to smooth out the consistency, but is also ultimately optional if you want to cut down on saturated fat. I go to town with the oil and flakes, and get a little heavy-handed with the pumpkin pie spice.